Whenever I go to my friend Mary’s house, we crack open a bottle of wine and make a big quinoa salad.
Last night I came over for a night of cooking with a bag full of produce and a head of garlic. I knew we wanted to make a quinoa salad and wanted to incorporate the garlic.
Without thinking I threw the head of garlic in the oven. I knew it would turn the garlic soft, sweet, and buttery, and that somehow we’d work it into our salad.
We cooked our quinoa - using a new sprouted variety – chopped up some crunchy broccoli, bell peppers and red onion, and mixed it all together with some olive oil.
When my garlic was ready to rock and roll, I let it cool for a minute, then squeezed out the soft garlic bulbs into a bowl and mashed them with balsamic. Mmm..the smell was divine!
I added the mixture to our salad and voila! A sweet, subtle note of garlic ran through the quinoa and was a delight to have with our dinner.
We enjoyed the salad alongside roasted sweet potatoes, fried mushrooms with caramelized onion and avocado. It was blissful!
The best part of this salad is that it will last for lunches during the week, and the flavours will only get better as they marinate!
- 1 cup Quinoa
- 1 head of Garlic
- ¼ cup Balsamic vinegar
- 2 tsp Olive oil
- ½ Red onion, chopped
- Broccoli, chopped
- Red and yellow bell peppers, chopped
- Roast garlic in the oven at 350 for 45 minutes
- Cook 1 cup of quinoa with 2 cups of water, allow to cool
- Add all your chopped vegetables to a big bowl, and mix in quinoa and olive oil
- Cut open head of roasted garlic and squeeze into a bowl
- Mix garlic with balsamic vinegar
- Add garlic/balsamic mix to quinoa bowl and stir
- Squeeze in lemon and add salt to taste